Tacos de Papa

The first time I had Potato Tacos was in a dusty little Mexican town where we had traveled to do mission work years ago. Our host family had a spread of food laid out for us none of which I could identify.  I remembered how unusual everything tasted and how intrigued I was by all the different flavors especially the potato tacos.  We worked in the midst of great poverty in that town where the people could not afford meat or dairy and made do with the products that were available - fruits, vegetables, beans & tortillas.  

Tortillas were purchased from the neighborhood tortilla factory where we watched hot tortillas coming off a conveyor belt and hand placed into sacks where they could be purchased and eaten while still warm. Fruits and vegetables were bought from wagon carts that were driven up and down the streets.  It was some of the best eating around - simple, flavorful and nourishing.

Today I wanted to recreate a little bit of that memory and after some research came up with my version.  

Tacos de Papa

Homestyle Fried Potatoes & Onions  - season with cumin

Cheddar Cheese

Corn Tortillas - softened

Fresh Salsa

Optional Ingredients:  Guacamole, Sour Cream, Shredded Cabbage

Heat a small skillet on high and drizzle oil in pan just until lightly coated.  Place spoonful of potatoes in center of tortilla & sprinkle with cheese.  Fold over and fasten with toothpick.  Place in hot oil and fry until golden brown and crispy on each side.  Remove toothpick and add condiments as desired.